Recombinant Gloydius ussuriensis Thrombin-like enzyme calobin-1

Product Specifications

Product Name Alternative

Calobin I (Fibrinogen-clotting enzyme) (Snake venom serine protease) (SVSP) (SVTLE)

Abbreviation

Recombinant Gloydius ussuriensis Thrombin-like enzyme calobin-1 protein

UniProt

Q91053

Expression Region

25-262aa

Organism

Gloydius ussuriensis (Ussuri mamushi) (Gloydius blomhoffii ussuriensis)

Target Sequence

VIGGDECNINEHRFLVALYNSRSRTLFCGGTLINQEWVLTAAHCERKNFRIKLGIHSKKVPNEDEQTRVPKEKFFCLSSKNYTLWDKDIMLIRLDSPVSNSEHIAPLSLPSSPPSVGSVCRIMGWGRISPTKETYPDVPHCANINLLEYEMCRAPYPEFGLPATSRTLCAGILEGGKDTCRGDSGGPLICNGQFQGIASWGDDPCAQPHKPAAYTKVFDHLDWIQSIIAGNTDASCPP

Tag

N-terminal 10xHis-tagged and C-terminal Myc-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Thrombin-like snake venom serine protease. Has a coagulant activity. Acts on alpha-chains of fibrinogen generating fibrinopeptide A.

Endotoxin

Not test

Purity

Greater than 85% as determined by SDS-PAGE.

Activity

Not Test

Form

Liquid or Lyophilized powder

Buffer

If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.

Reconstitution

We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

Molecular Weight

33.7 kDa

References & Citations

"Purification and molecular cloning of calobin, a thrombin-like enzyme from Agkistrodon caliginosus (Korean viper) ." Hahn B.S., Yang K.Y., Park E.M., Chang I.M., Kim Y.S. J. Biochem. 119:835-843 (1996)

Storage Conditions

The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself. Generally, the shelf life of liquid form is 6 months at -20°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.